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Ragi Adai

Ragi Adai is a traditional South Indian dish made from ragi flour (finger millet flour) and various spices. It is a nutritious and gluten-free flatbread that is typically served for breakfast or as a snack. Ragi Adai is made by mixing ragi flour with water, salt, and spices to form a thick batter, which is then spread on a hot griddle and cooked until golden brown and crispy. It is usually served with chutney, sambar, or a dollop of ghee. Ragi Adai is not only delicious but also packed with nutrients, making it a healthy choice for any meal. You can also try this Ragi sweet Adai.

Ragi Adai

Recipe by S Kamala
Recipe rating: N/A
Course: BreakfastCuisine: Indian, TamilDifficulty: Easy


Prep time


Cooking time



Made from ragi flour and spices, this gluten-free flatbread is perfect for breakfast or a snack.


  • Ragi flour – 2 cups

  • Big onion – 1

  • Coconut gratings – 1/2 cup

  • Red chillies – 3 to 4

  • Cumin (Jeeragam) – 1 teaspoon

  • Ground Nut – 2 tablespoons

  • Curry Leaves – a handful

  • Mustard – 1 teaspoon

  • Urad dhal – 1 teaspoon

  • Asafoetida – a pinch

  • Oil for frying

  • Salt – 1 teaspoon or as per taste


  • Start by placing red chillies in a small mixie jar and grinding them to a coarse consistency, similar to chilli flakes. Add ground nuts to the jar and grind again until you achieve a coarse powder.
  • Take a large bowl or plate and add ragi flour. Mix in salt, crushed cumin seeds, chopped onion, coconut gratings, chopped curry leaves, asafoetida powder, and the coarsely powdered ground nuts.
  • Heat one teaspoon of oil in a tadka ladle. Add mustard seeds and wait until they pop. Then add urad dal and fry until it turns golden brown. Pour this seasoning into the ragi flour mixture and mix thoroughly.
  • Gradually pour hot water into the mixture, stirring with a spoon to form a soft dough, which should be thicker than adai batter but softer than chapati dough.
  • Place a small orange-sized ball of dough on a banana leaf or plastic sheet. Gently flatten it into a round shape using your fingers.
  • Heat a skillet and lightly grease it with oil. Transfer the shaped adai to the skillet.
  • Drizzle one teaspoon of oil around the edges of the adai. Cook over medium heat until the color changes, then flip and cook the other side until done.
  • Serve the adai plain or with your choice of chutney.
  • For an additional nutritional boost, consider adding a cup of grated carrots or any finely chopped greens to the dough before cooking.

Recipe Video

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